Roasted Tomato Bisque and Smoked Gouda Cheese

Ingredients

4 Tbs Butter
1/2 Cup Leeks thinly sliced
1 Medium carrots, peeled and diced
1 Celery stalk, finely diced
3 Cloves garlic roasted
1 Quart Chicken stock
3 Tbs Tomato paste
2 Cans roasted tomatoes
1/3 Cup Heavy cream
1 Tbs Sugar
1 Bay leaf
1 Tbs Snipped chives
1/3 Cup Uncooked rice
1/2 Cup Smoked Gouda cheese grated
1/2 tspn Salt
1/2 tspn Pepper

Recipe Directions

1. Place the butter in a medium stock pot over medium heat.

2. When the butter is melted add the leeks, carrots, celery, roasted garlic puree and then sauté until soft.

3. Add in the uncooked rice, chicken stock, fire roasted tomatoes, tomato paste and the sugar.

4. Lower heat to low and at a simmer and then add in the bay leafs.

5. Simmer soup until the rice is thoroughly cooked.

6. Remove bay leaves.

7. Puree soup with an immersion blender or in a food processor until smooth ensuring you remove the bay leaves prior to pureeing.

8. Return the soup puree to the stock pot and then bring to simmer.

9. Add the cream and then add the grated smoked Gouda cheese.

10. Stir until the cheese is completely melted and incorporated into the soup.

11. Season with salt and pepper to taste and serve immediately.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes